Li, K.; Gao, N.; Tang, J.; Ma, H.; Jiang, J.; Duan, Y.; Li, Z.
A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water. Foods 2023, 12, 3478.
https://doi.org/10.3390/foods12183478
AMA Style
Li K, Gao N, Tang J, Ma H, Jiang J, Duan Y, Li Z.
A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water. Foods. 2023; 12(18):3478.
https://doi.org/10.3390/foods12183478
Chicago/Turabian Style
Li, Ke, Ning Gao, Jiaojiao Tang, Huiqin Ma, Jiayan Jiang, Yufan Duan, and Zongjun Li.
2023. "A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water" Foods 12, no. 18: 3478.
https://doi.org/10.3390/foods12183478
APA Style
Li, K., Gao, N., Tang, J., Ma, H., Jiang, J., Duan, Y., & Li, Z.
(2023). A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water. Foods, 12(18), 3478.
https://doi.org/10.3390/foods12183478
